Page 3 - Dining Out - June 20, 2021
P. 3

  Restaurant Insider with Anne Lee
been successful at cultivating is giving younger chefs the first shot of creating.
Our director of food and beverage is Justin Eddy. He was Thomas Keller’s gener- al manager at Ad Hoc. Erin Dinsmore is the general man- ager of Hau Tree, and Haaheo Zablan is the general manag- er of the hotel.
AL: Tell me more about the remodel.
JM: One of the great things that happened from the pan- demic was a hiatus from Hotel Wailea and the restaurants, as
Hau Tree
at Kaimana Beach Hotel 2863 Kalakaua Ave. 808-921-7066
they were closed for months. This allowed me to focus on the redesign with Alana Ko- bayashi, and how we would create the style of service that would predominantly reso- nate with the local community.
AL: What is Hau Tree’s newly developed dining concept? JM: The style of the cuisine and service is what we refer to as conversational dining: casual dishes in an open-air setting — beach chic. We en- courage guests to have three choices from the menu, and everyone tends to share. The overflowing joy that has come out of the pandemic is to see friends and families getting together to share a meal. In- spiration for our menu is from a London chef whose dishes are primarily clean foods,
fresh produce and vibrant sal- ads you can add proteins to.
AL: Let’s talk about the menu and beverages.
JM: For food, we have the Hau Tree Eggs Benedict ($23) on a La Tour Café English muf- fin; Avocado Toast ($17) on grilled semolina bread, toma- to jam and smashed avocado
(add a soft-boiled egg for $3); Ahi Burger ($24) with Asian slaw and fries; Maine Lob- ster Roll ($32) on a brioche bun with umami aioli; Lemon Ricotta Pancakes ($19); and Chopped Salad ($20) with za’atar vinaigrette.
Our drinks include License IV ($12, glass; $80, bottle), that’s unique to Hau Tree. It’s distributed by former French Laundry wine director Greg Castells. Smoking Maria ($17) is bar director Jen Ackrill’s ren- dition of a bloody mary, made with El Jimador Blanco, gua- jillo-infused Nuestra Soledad Mezcal and more, and topped with Spam. Garibaldi ($13) is perfect for the beach, with
1. Avocado Toast ($17; add soft-boiled egg for $3)
2. Lemon Ricotta Pancakes ($19)
3. Hau Tree Eggs Benedict ($23)
4. Ahi Burger ($24)
Campari, and orange and grapefruit juice. Kapua Fizz ($17) is made with Roku Gin, apricot liqueur, calamansi and more. Hau Tree Highball ($13) is hibiscus-infused Pau Maui Vodka, yuzu and soda. Finally, Buena Vista Irish Cof- fee ($13) is Jen’s rendition of our San Francisco restaurant The Buena Vista Café’s Irish
coffee made with Tullamore D.E.W. and Kona coffee.
AL: Anything else you want to share?
JM: My favorite thing about this hotel is walking in to see Jen mixing craft cocktails and a roar of laughter coming out of the lounge, incredible mu- sic playing and looking at the joy in the room. There’s a new concept in the former Miyako area, as well as a lounge con- cept.We are looking to evolve the restaurant to a seasonal fall/winter menu ... a menu of options and flexibility.
      Love Stories Begin at The Kahala
  Tie the knot in picture-perfect bliss at The Kahala Hotel and Resort. With our experienced staff, culinary team, and picturesque scenery, your dream wedding visionwillbecarriedoutwitheverydetailinmind. From large events to intimate affairs, The Kahala is the perfect place to start your happily ever after.
For more information:
  Dining Out
/ June 20-26, 2021
/ 3

   1   2   3   4   5